The herbal, woodsy flavor of fresh thyme amplifies the meaty, musky taste of morel mushrooms. In this earthy version of a classic French chicken dish, the morels' unique character is showcased in a creamy, tangy, creme fraiche-based sauce.

I made this recipe replacing chicken broth for the dry white wine and used a mix of baby bella and button mushrooms instead of morels. This turned out great. I will definitely make this again!

Pros: Easy, Impressive, Will Make Again

Review 2 for Chicken Fricassee with Morel Mushrooms and Thyme

4out of5

Bemystique

,Tampa

,Fl

November 14, 2014

Ability level:Advanced

Cooks for:3 to 5 people

Cooks:Every day

Would You Recommend? Yes

+1point

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Very good chicken dish

November 14, 2014

Tried this dish because I was looking for a hearty dish on a cool night. Very, very good was the response from my family. The only change I made was that I used all white breasts instead of a whole chicken. Followed the recipe to a T. Only thing I would do different, is lessen the time on sautéing the shallots, as my first half burned. I added some more juice from the morel mushrooms to the second half and that kept it from burning. Otherwise, will most definitely be making again!! I served it with roasted fingerling potatoes and roasted carrots with thyme. Also served with a Sauvioung Blanc